There’s nothing tastier than homemade cream cheese frosting! This is my favorite recipe as it’s so smooth and creamy! It’s perfect for piping or simply spread it over the top of a cake or loaf of bread. I use this cream cheese icing regularly in my kitchen on my red velvet cupcake recipe, carrot cake recipe, classic red velvet cake, and more!

This frosting recipe is incredibly easy to make, will melt in your mouth, and is almost cloud-like in texture! It’s the perfect balance between sweetness from the sugar and tanginess from the cream cheese, that you can be generous without it overpowering whatever you pipe it on. It’s such a luscious frosting recipe, that you’ll want to put it on everything.

What You Need to Make This Recipe

Butter — I highly recommend using unsalted butter as the amount of salt in salted butter varies between different brands. Adding my own salt ensures the salt content is consistent between batches of frosting.

Cream cheese — make sure you use full-fat blocks of cream cheese to make this frosting. You do not want to use the cream cheese sold in a tub.

Vanilla extract — high-quality pure vanilla extract will provide the best results. As it’s the only flavoring agent, the better quality you can get, the tastier your frosting will be.

Powdered sugar — avoid swapping powdered sugar for another sugar. The fine powder will yield a smooth, non-gritty frosting. You might also find this sugar labeled as icing sugar or confectioners’ sugar.

How to Make Cream Cheese Frosting

1. In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until creamy.

2. Add the cream cheese, vanilla, and salt to the mixer. Beat together on medium speed until very well combined, about 2 minutes.

3. With the mixer on low speed, add the powdered sugar in a cup at a time. Mix until combined. If you want a thicker frosting, use all 6 cups.

4. Scrape down the bowl. Beat on medium-low speed for 1 minute or until nice and fluffy. Transfer to a piping bag fitted with a decorative tip or spread over your favorite cake.

Pro Tips for Making This Recipe

By bringing the butter and cream cheese to room temperature before mixing, you ensure that the frosting will mix effortlessly and be lump-free.
The best way to let your butter come to room temperature is to bring it out of the fridge 1 to 2 hours beforehand and allow it to sit on your kitchen counter. Softening the butter in the microwave will carry the risk of it melting and making the frosting runny. To speed up the process of the butter coming to room temperature, you can cube it instead of leaving the sticks whole.
Try to use the best quality cream cheese available. Some generic brands of cream cheese may not be as thick, leading to a runny frosting.
Do not skip sifting the powdered sugar. If there are clumps in the powdered sugar, the frosting will be lumpy.

Frequently Asked Questions

How do I make the frosting thicker?

Adding additional powdered sugar will make the frosting thicker. If you do not want to add extra sugar, refrigerate the frosting before piping. Refrigerating will help the frosting set, so it feels thicker as you pipe your baked goods with it. A tablespoon of cornstarch mixed into the frosting will thicken it as well, without making the frosting sweeter.

Do I have to refrigerate the frosting?

Since this frosting has cream cheese in it, you will need to refrigerate it after you’ve piped it onto your baked goods. However, the frosting will hold up for a couple of hours in a cool environment if you’re serving it at a party. Refrigerate the frosted baked goods beforehand, so you lower the chances of it becoming runny as it sits out.

How do I store the frosting?

This frosting is perfect for making ahead of time. Cover the frosting tightly with plastic after it’s been whipped up and refrigerate it for 1 to 2 days. When you’re ready to use it, simply spread it over a loaf or transfer it to a piping bag. You can let it come to room temperature or near room temperature if it’s too stiff.

Can I freeze this frosting?

You can! Transfer the frosting to an airtight freezer-safe bag or container in the freezer for up to 3 months. Once ready to use, thaw the frosting overnight in the refrigerator, then bring it to room temperature before giving it a good mix before using.

What else can I add?

For a more colorful frosting, you can add a couple of drops of gel food coloring. You can also experiment with adding vanilla paste, cinnamon, and citrus zest. Avoid adding liquid add-ins as you don’t want to make the frosting runny.

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If you’ve tried this Cream Cheese Frosting recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

5 from 61 votes